We’ve had our wood-fired kitchen range off for the past few sunny days as we’ve been having barbecues in the garden each evening. So I was looking for a no-bake cake to make for this week’s Cakes & Bakes recipe.
I found a great chilled marble chocolate cheesecake recipe in Mary Berry’s At Home cookbook. I’ve rechristened it white and dark chocolate cheesecake. I hope you don’t mind, Mrs Berry!
The cheese and double cream were whipped together. Next, the vanilla extract and white chocolate (which I melted over a bowl of water that I boiled in the kettle) were added. I got Justin to do the melted dark chocolate marbling stage – he has a much better technique than me!
It was then chilled in the fridge for a few hours – no cooking required. After that, I went right round the edge with a hot knife so that it slipped out of its loose-bottomed tin. If you stand the base of the tin on top of a can (of beans, for example) it makes this stage much easier.
The cheesecake was creamy and airy, light as a cloud. Not over-sweet or sickly as there was no added sugar. Another successful cheesecake creation!
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- 100g/oz dark chocolate digestive biscuits, crushed
- 50g/oz butter, melted
- 200g/oz Belgian white chocolate, chopped
- 300ml/fl oz double cream
- 300g/oz full-fat cream cheese
- ½ tsp vanilla extract
- 100g/oz dark chocolate
- Line the base of a 20cm/8in round, deep spring-form tin with a circle of baking parchment
- To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon
- To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little
- Reserve 3 tablespoons of the double cream
- Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth
- Add the melted white chocolate and whisk again until smooth and thick
- Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl
- Spoon the remaining mixture into the tin and smooth over the top
- Chill for 30 minutes
- Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin
- Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife or skewer to swirl the toppings together
- Chill for a minimum of 2 hours, turn out and cut into wedges to serve